Instant Pot Lamb Curry
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The Real Food Dietitians · by Jessica Beacom★ 4.8

Instant Pot Lamb Curry

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 59%
CARBS 27G22% OF CAL
8G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 32G58% OF CAL
23G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender braised beef with vegetables in a fragrant coconut curry, made quickly in a pressure cooker. Rich and satisfying, typically served with rice or cauliflower rice.

mainindiancurrybowlbeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • Cooking spray
  • 1 teaspoon olive oil, divided (may substitute avocado oil)
  • 1 lb. lamb stew meat, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and thinly sliced into rounds
  • 1 (14.5-ounce) can diced tomatoes, drained and juices reserved
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (may substitute ½ teaspoon dried ground ginger)
  • 1 ½ tablespoons curry powder
  • 12 ounces baby Yukon gold potatoes, halved (or quartered if on the larger side)
  • 1 (14-ounce) can full-fat coconut milk
  • 1 medium zucchini, halved lengthwise and sliced into half moons or quarters
  • Juice of 1 medium lime (about 2 tablespoons)
  • Chopped fresh cilantro (optional for garnish)
  • Cooked rice or cauliflower rice (optional for serving)
  • Fine salt and black pepper
PREP
15M
SODIUM
480MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.